Renowned Michelin-starred chef and nutritionist, Alan Murchison, is challenging conventional views on athletic diets. Once skeptical about athletes adopting veganism, Murchison has now shifted his stance, advocating for cyclists to explore plant-based food options to diversify their meals and enhance performance. His newly released cookbook, The Cycling Chef: Plant-Powered Performance, offers a variety of recipes aimed at transforming the diets of athletes.
Murchison, a world champion duathlete and the performance chef for the Specialized Factory Racing mountain bike team, explains that his decision to write the book stemmed from a significant change in perspective. “In 2019, I published my first book and mentioned that athletes couldn’t thrive on a plant-based diet. But over time, my views have evolved,” Murchison told Cycling Weekly. He attributes this change to his own learning process, as well as the growing interest among athletes in plant-based diets.
His shift is backed by his firsthand experience. Last season, Murchison prepared nearly 50% of the meals for Specialized Factory Racing using plant-based ingredients. “We had our most successful year in the history of the sport,” he notes, highlighting the positive impact of plant-based eating on performance.
Murchison emphasizes the ethical and environmental benefits of plant-based eating. He points out the challenge of sourcing high-quality meat while traveling, saying, “It’s difficult to find chicken or fish that meets my standards for athletes when you’re on the road.” Instead, he advocates for using “real food” like grains, nuts, seeds, and pulses, rather than relying on low-quality meat or processed vegan substitutes.
Incorporating a range of protein sources is central to Murchison’s approach. “If you open my fridge, you’ll find tofu, tempeh, chickpeas, kidney beans, butter beans, and lentils,” he explains. These ingredients are not only rich in protein but are also affordable and accessible. “Diversity is key,” he stresses, noting that a varied diet filled with vegetables, grains, and fiber offers more nutritional benefits than monotonous meals like chicken, rice, and broccoli.
While Murchison does not identify as vegan, he chooses to eat plant-based meals several days a week. His goal with The Cycling Chef is not to push veganism on readers but to promote more diverse and balanced dietary choices. “I’m not trying to make people go full-vegan overnight,” he clarifies. “What I am advocating for is diversity in your diet, which can enhance your health and performance as a cyclist.”
Murchison’s extensive experience as both a sports chef and nutritionist has informed his views on diet and performance. Prior to his career in sports nutrition, he spent 25 years working in high-end restaurants, where vegan diets were often met with skepticism. Despite the potential for controversy, Murchison remains steadfast in his belief that improving diet diversity can contribute significantly to long-term health and athletic success.
“I know this may be divisive, but I’m comfortable with it,” he laughs. “I’ve openly admitted to changing my mind, and that’s part of the journey.”
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